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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Extremely good. The first time I made this the crust came out soggy. The second time I made this I put it directly into the fridge after it came out of the oven and the crust came out very good. Ingredients:
1 cup flour |
1/2 cup brown sugar |
1/2 cup butter |
1 (16 ounce) can pumpkin |
1/2 cup brown sugar |
1 (13 1/2 ounce) can evaporated milk |
2 eggs |
1 teaspoon cinnamon |
1/2 teaspoon ginger |
1/4 teaspoon clove |
3/4-1 cup pecans, chopped |
1/2 cup brown sugar |
2 tablespoons butter, melted |
Directions:
1. Preheat oven to 350 degrees.
2. Mix base ingredients until crumbly and press into 13x9 baking pan.
3. Bake 15 minutes.
4. Mix filling ingredients together in a large bowl and beat well.
5. Pour the mixture over the baked crust.
6. Bake 20 minutes.
7. Mix topping ingredients in a small bowl.
8. Sprinkle over filling and bake 15 - 20 minutes more.
9. Cool and cut into squares.
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